Honey Grilled Vegetables

Yield: 12 servings

Ingredients

• 12 small red potatoes, halved
• 1/4 cup honey
• 3 tablespoons dry white wine
• 1 clove garlic, minced
• 1 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 zucchini, halved lengthwise and halved again
• 1 medium eggplant, cut into 1/2 inch thick slices
• 1 green bell pepper, cut into eighths
• 1 red bell pepper, cut into eighths
• 1 large onion, cut into 1/2-inch thick slices

Instructions

1. Cover potatoes with water in large saucepan. Bring to a boil and simmer 5 minutes; drain.
2. Combine honey, wine, garlic, thyme, salt and pepper in small bowl; mix well.
3. Place potatoes and remaining vegetables on oiled barbecue grill over hot coals. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 8 minutes.

Notes

Conventional Oven Directions: Toss vegetables with honey mixture. Bake, uncovered, at 400 degrees F 25 minutes or until tender, stirring every 8 to 10 minutes to prevent burning.

Attribution

Recipe and photo used with permission from: National Honey Board